1. Cream butter, sugar and cream cheese together.
2. When it comes together, pour in cream and whip on medium speed (I used speed 2 on my hand mixer) for 10 minutes. Scrape the sides from time to time. It may look lumpy, don’t worry, later it’ll turn all creamy.
3. Beat in egg yolks for 1 minute.
4. Sift both flours and pour half of it into buttery mixture. Mix on low speed until it comes together and pour in the remaining flour and beat until it comes together. Do not over mix.
5. Let dough sit for 10 minutes minimum before you start wrapping your jam with it. (I chilled the dough for more than 30 minutes instead)

For the mandarin oranges, I mixed some orange food color into a small amount of dough and form the shape. A clove was added on top as decoration.

Here’s how I shaped the tarts:

Roll the pineapple paste into balls and keep them refrigerated. You can do this a couple of days in advance. Make sure the dough is chilled for at least 30 minutes before shaping.

For the pigs, form a plain dough which is slightly bigger than the pineapple paste ball.

Flatten the dough and place the pineapple paste ball in the middle.

Gently wrap the paste in the dough and shape it as a ball.

Form 3 small oval doughs and place them as nose and ears.

Add black sesame as eyes with a pair of tweezers. You might need to do some practice if you are not familiar with kyaraben.

Poke 2 small holes on its nose.

For mandarin oranges, form the orange dough just like the instruction above for piggies.

Gentle poke the dough to imitate the rough surface of orange skin.

You may add a clove on the top. It’s optional.

For flower tart, place the plain dough in between 2 sheets of parchment papers.

Flatten the dough to 5mm thickness with a rolling pin.

Cut the dough with a flower cutter.

Place and press the dough in a mini cupcake liner and add pineapple paste ball in the middle.

Glaze with egg yolk. I only glaze the forehead of the pig instead of the whole face. It’s optional.

Bake the pineapple tarts at 160deg for 20 minutes. Once cool off, you may store them in air tight container. I gave out all these fancy tarts to friends and teachers, so I have to make another batch for Chinese New Year, if I have the time to redo the pineapple paste!